106 HISTORIC AND CULINARY 



Celery au Jus 



is prepared in a similar way, but the celery is removed 

 from the boiling water at the end of ten minutes and 

 carefully drained. It is then placed in a stewpan with a 

 little fat or oil (quarter of a pint to six heads of celery), 

 tossed over the fire for a few minutes, when are to be 

 added a pint to a pint-and-half of stock, sweet herbs, a 

 carrot, a tomato, a small onion, and a little pepper and 

 salt. Stew for an hour and a half. Place the celery 

 neatly on a dish, and having strained the sauce (thicken- 

 ing it if desired), pour it over the celery, and serve. 



Celery is well adapted (as might have been expected) 

 to be cooked with cheese, after the manner of the cor- 

 responding dishes suggested for asparagus and salsify. 



A pleasant dish also may be made by cooking some 

 celery as directed for Celery au Jus, then mixing half of 

 it, together with the tomato, herbs, etc., with a quarter 

 of its bulk of cream, and passing this through a wire 

 sieve ; the remainder of the celery being dipped into 

 well-beaten eggs and then into bread crumbs, and fried 

 in oil or other fat. These fritters having been drained, 

 are to be placed round a dish, and the puree poured in 

 the centre. In her recipe for Fried Celery, Mrs Glasse 

 suggests dipping the pieces before frying them into a 

 batter composed of " half a pint of white wine, the 

 yolks of three eggs beat fine, and a little salt and nut- 

 meg ; mix all well together with flour into a batter." 

 This certainly yields a pleasant flavour. Mrs Glasse's 

 recipe for 



Celery with Cream 



also gives a satisfactory result. " Wash and clean six or 

 eight heads of celery, cut them about three inches long, 

 boil them tender, pour away all the water, and take the 



